master's thesis
Antibacterial effect of essential oils from Allium tuberosum and Litsea cubeba

Marina Happ (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleAntibakterijski učinak eteričnih ulja Allium tuberosum i Litsea cubeba
AuthorMarina Happ
Mentor(s)Hrvoje Pavlović (thesis advisor)
Abstract
Eterična ulja su aromatične tekućine iz biljnog materijala koje posjeduju više ili manje izražen antimikrobni učinak. Budući je, u posljednje vrijeme, povećano zanimanje za proizvodnju namirnica bez sintetičkih aditiva, jedna od mogućnosti u proizvodnji mikrobiološki sigurnih namirnica je dodatak eteričnih ulja kao antibakterijskih i antifungalnih aditiva. Cilj ovog rada je istražiti antibakterijski učinak kineskih eteričnih ulja Allium tuberosum (kineski češnjak) i Litsea cubeba (May Chang) protiv, za prehrambenu industriju značajnih, gram-pozitivnih i gram-negativnih bakterija. Ispitane su gramnegativne bakterije: Escherichia coli, Salmonella enteritidis i Yersinia enterocolitica i gram-pozitivne Enterococcus faecalis, Listeria monocytogenes i Staphylococcus aureus. Eterična ulja A. tuberosum i L. cubeba su nabavljena od kineskog proizvođača. Antibakterijski učinak eteričnih ulja ispitan je metodom tekućih podloga pri čemu je određena minimalna inhibitorna (MIK) i baktericidna koncentracija (MBK) ispitanih eteričnih ulja. Minimalna baktericidna koncentracija ulja L. cubeba na S. aureus i Y. enterocolitica utvrđena je pri 125 ppm, dok je 8 puta veća koncentracija djelovala baktericidno na S. enteritidis. Minimalna inhibitorna koncentracije je primijećena jedino kod L. monocytogenes (125 ppm). U usporedbi eteričnog ulja L. cubeba i A. tuberosum, ulje kineskog češnjaka je izrazitije inhibiralo gram-pozitivne bakterije (MBK od 50 ppm za L. monocytogenes i S. aureus te 62,5 ppm za E. faecalis). E. coli i S. enteritidis su u potpunosti inhibirane pri 4000 te 2000 ppm, dok je Y. enterocolitica u većoj mjeri osjetljiva (125 ppm) na ulje češnjaka. Antibakterijski učinak etericnih ulja L. cubeba i A. tuberosum je izraženiji prema gram-pozitivnim bakterijama Eterična ulja mogu se koristiti kao antimikrobni dodatci za smanjenje ili potpunu inhibiciju rasta pojedinih patogenih mikroorganizama u namirnicama.
Keywordsantibacterial effect Allium tuberosum Litsea cubeba bacteria gram-negative bacteria gram-positive bacteria
Parallel title (English)Antibacterial effect of essential oils from Allium tuberosum and Litsea cubeba
Committee MembersSpomenka Kovač
Hrvoje Pavlović
Dajana Gašo-Sokač
Nela Nedić Tiban
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Biology and Microbiology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2009-11-13
Parallel abstract (English)
Essential oils are aromatic oily liquids obtained from plant material, some of them show evidence of potent antimicrobial effect. Since there is recent enhancement of interest in food additive avoidance, one of the possibility of producing safe food is usage of essential oils as antibacterial additives. The aim of this investigation is to study antibacterial effect of Chinese essential oils of Allium tuberosum (Chinese chives) and Litsea cubeba (May Chang) against important Gram negative and Gram positive food-borne bacteria. Essential oils of Litsea cubeba and Allium tuberosum were obtained from Chinese manufacture company. Six important food-borne bacteria were used in this study: Gram negative Escherichia coli, Salmonella enteritidis and Yersinia enterocolitica and Gram positive Enterococcus faecalis, Listeria monocytogenes and Staphylococcus aureus. Antibacterial effect was evaluated by broth dilution method and minimal inhibitory (MIC) and minimal bactericidal (MBC) concentration were observed. The most effective MBC of L. cubeba exhibited to S. aureus and Y. enterocolitica (125 ppm) while to S. enteritidis highest value of MBC concentration was observed (1000 ppm). MIC concentration was observed only to L. monocytogenes (125 ppm). Compared to L. cubeba, essential oil of A. tuberosum was more effective, especially to Gram positive bacteria (MBC concentration was 50 ppm to L. monocytogenes and S. aureus and 62.5 ppm to E. faecalis). E. coli and S. enteritidis were completely inhibited by 4000 and 2000 ppm respectively, while Y. enterocolitica was more susceptible (125 ppm) to A. tuberosum essential oil. Antibacterial effect of essential oils of L. cubeba and A. tuberosum was more potent to Gram positive bacteria. Essential oils may be useful antimicrobial supplements to reduce or eliminate growth of certain pathogens in food.
Parallel keywords (Croatian)antibakterijski učinak Allium tuberosum Litsea cubeba bakterije gram-negativne bakterije gram-pozitivne bakterije
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:113763
CommitterSanda Hasenay